MAKE THE DOUGHFind 2 Baker's Schedule Below

In a large mixing bowl, whisk together the bubbly and active starter, warm water, melted butter, and sugar.

65g (heaping ¼c), 300g (1 ⅓c) water, 57g (¼c) unsalted butter, 25g (2T) sugar

Add the flour and salt to the wet ingredients and mix with a Danish dough whisk or by hand until all the dry bits of flour have been incorporated and it forms a shaggy dough.

400g (2 ¾c +1 T) bread flour, 100g (¾c) all-purpose flour, 9g (1 ½tsp) salt

Cover the bowl with a damp tea towel. Let the dough rest for 30 minutes to an hour to allow the gluten to relax.

While the dough is resting, pour boiling water and raisins into a small bowl. Leave them to soak in the hot water.

240g (1c) water, 100g (½c) raisins

KNEAD THE DOUGH5. After 30 minutes, drain and dry the raisins.

Remove the dough cover and pour the raisins on top of the dough.

Next, wet your fingers so the dough doesn’t stick to them.

Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.

Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking. The raisins will be mixed throughout the smooth ball of dough.

BULK FERMENTATION11. Cover the bowl again and place in a warm place, like on top of the fridge or in a cabinet.

SHAPE THE DOUGH13. Once the dough has doubled, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the air bubbles. This creates a tighter crumb that you want for cinnamon raisin swirl bread.

65g (⅓c) sugar, 6g (1 T) cinnamon, 10g (1 T) flour

SECOND RISE19. Using a bench scraper, gently lift the sourdough bread dough and place it into a greased 4.5 x 8.5-inch loaf pan with the seam side down.

20, Cover the dough for the final rise. In my 70 degree F kitchen, this will typically take 1-2 hours. Don't rush this step, allow the dough to rise until it is 1″ above the rim of the pan. Otherwise, the loaf will bake up dense and gummy.

BAKE21. Preheat your oven to 375 degrees F.

*I like to place a baking sheet underneath the loaf pan, just in case some cinnamon sugar mixture bubbles over.